Instant Idli Recipe | Instant Idli Mix

Making instant idli mix flour

1. Take all the three main ingredients before you proceed - 2 cups rice flour, ½ cup urad dal and ½ cup thick poha.
2. Heat a pan on a low to medium flame. Then lower the flame, add the urad dal.
3. Roast urad dal on a low heat for about 2 minutes, stirring often. Urad dal is roasted just to get rid of some moisture from them.
4. Then add the thick poha or thick flattened rice.
5. Mix very well and roast for a minute on low heat. Remove the pan from the stove top and let this mixture cool down.
6. Then add everything in a grinder jar. Grind to a fine powder.
7. Keep a large plate or tray or pan and place a sieve on it. Take the ground flour in the fine seive and sift it.
8. Some urad dal grits will be there. You can add them to your dals or discard.
9. Add rice flour and salt. Mix thoroughly.
10. The idli mix flour is ready to be bottled. With a dry and clean spoon, add the idli mix flour in a jar. Seal tightly with a lid. Use the idli mix flour when required.

Storage

1. Store in a cool and dry place in your kitchen. You can also choose to refrigerate or freeze the ildi flour.
2. When removing the idli flour, always use a clean dry spoon or a clean dry cup. If water or moisture seeps into the flour, it will get spoiled.

Making instant idli

1. First grease the idli plates very well with oil. Also heat 2 to 2.5 cups water in a pot, idli steamer, 5 litre pressure cooker or an electric cooker.
2. In a mixing bowl take the prepared idli mix flour and sour curd.
3. Add water in parts. So you can add ⅓ to ½ cup water first.
4. Then begin to mix with a wired whisk. A wired whisk works best as it helps to dissolve the lumps in the batter.
5. Add more water and continue to mix. Overall you can add ⅔ to ¾ cup of water. Mix very well. You can briskly whisk this mixture for a minute to aerate it a bit.
6. Remember to use a wired whisk to make a smooth lump free batter.
7. You need to get a batter which is thick yet flowing, almost like an idli batter.
8. Sprinkle the fruit salt or eno all over the batter evenly. As soon as you add eno, mix very well and be quick.
9. Do mix the eno very well with the batter. Otherwise you will have a faint green color on the idlis as well as uneven texture in them.
10. Pour the batter in the prepared idli moulds. Carefully place the idli stand in the pot or idli steamer or 5 litre pressure cooker or an electric cooker.When you place the idli stand in the pot or steamer, the water will be hot. So place it carefully.
11. Cover with the lid of the pot or the Idli steamer. Steam the idlis for 10 to 12 minutes or till they are done and a tooth pick or fork inserted in the idlis, comes out clean.
12. Note: If you have used a stovetop 5 litre pressure cooker, remove the vent weight/whistle from the lid. Place the idli stand carefully in the cooker as the water will be hot. Then seal the lid (without the vent weight/whistle) tightly on to the cooker and steam the idlis on medium to medium-high heat for 10 to 12 minutes.
13. These idlis cook faster. So do keep a check. Do not overcook as then they will become hard.
14. Once done, remove them and allow to sit for a few minutes.Then with a butter knife gently remove the idlis from the mould.
15. Place them in a casserole. Serve instant idli hot or warm with your preferred coconut chutney and sambar.